Fried tofu with vegetables

Ingredients for 4 servings:

• 400 g tofu, diced
• 25 g morels, dried
• 100 g bamboo shoot(s), cut into strips
• 300 g carrot(s), diced
• 2 small leeks, cut into rings
• 2 garlic cloves
• 1 slice(s) ginger, very finely diced
• Oil for frying
• 125 mg broth
• 2 tbsp oyster sauce
• 2 tbsp soy sauce
• 2 tbsp rice wine or sherry
• pepper
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Fry the tofu cubes in hot oil until golden brown and drain. Heat the oil in a wok or frying pan. Stir-fry the garlic and ginger until fragrant. Pour boiling water over the morels according to the package instructions and soak for about 15 minutes, then drain and cut into strips. Add them along with the vegetables. Let them cook briefly. Carefully mix in the tofu. Now mix the ingredients for the sauce and pour over the mixture. Cover and simmer for about 10 minutes. Season again with rice wine and soy sauce. Serve with rice or Chinese egg noodles.